Baked off Peter Reinhart's "Lean Dough" bread recipe last night. Had a 17 hour cold fermentation in the fridge. It's the softest textured bread I've ever made! Very good flavor and crust too. All courtesy of 75% hydration and the "stretch and fold" technique.
I really enjoyed his class in Westlake Village on Friday. I think I'll try his French bread recipe next.
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